A few weeks ago, I wrote about a wonderful recipe for a Fresh Peach Bundt Cake that I found on Pinterest. This cake takes full advantage of everything delicious about a fresh peach. (See my post, "Peachy Keen" from July 17, 2015).
One of the things which I found so appealing about the recipe was coating the buttered bundt pan with granulated sugar instead of flour. I had never thought to do this and was intrigued about what it would do to the finished cake. Would the crust be too crusty? Would the finished cake be too sweet? Well, it was just delicious. So I tucked this little trick away in the back of my mind for future use.
This past week, I was pulling together the ingredients to make a Lemon Blueberry Cake. As I was buttering the bundt pan for the cake, I remembered the sugar coated pan and I wondered if I could pull that tool out and use it for the Lemon Blueberry Cake. Why not? Instead of reaching for the flour I started to reach for the sugar canister. Then, I remembered a large jar of lemon sugar that I had.
Last year, I went to a wedding and the bride made lemon sugar and filled small bottles with it that she then used as the place cards for the guests. It was such a unique idea and I told both the bride and groom (who know that I am a baker) that I couldn't wait to use the sugar in my baking. About a month later, the bride gave me a large jar of the lemon sugar as a gift. Lemon sugar would be perfect to coat the cake pan! So I put the sugar canister back and pulled out that lovely jar of lemon sugar.
Here's the finished lemon blueberry cake. Looks luscious, doesn't it? Trust me, it was. And the lemon sugar coating? It gave just the right little lemony crunch.
If you want to try something a little different with your cake, sugar coat the baking pan. You can even enhance the sugar with a spice or citrus zest that will compliment the flavor of the cake you are baking. Variety is the spice of life; right? Until next week, happy baking friends!